Ingredients
Scale
- 3 pounds boneless beef chuck cut into 2 inch chunks
- olive oil optional, if searing beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1.5 pounds baby potatoes halved or quartered
- 3 large carrots chopped
- 1 large onion chopped
- 4 cloves garlic minced
- 3 cups beef broth
- 1 cup dry red wine
- 4 tablespoons cornstarch
- 3 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 cup frozen peas thawed
- ¼ cup chopped parsley for topping
Instructions
- Season the beef chunks with salt, pepper, and smoked paprika.
- If searing, heat olive oil in a large skillet over medium-high and sear beef chunks for 3-5 minutes on each side until browned, then transfer to the crockpot.
- Add baby potatoes, carrots, onion, and garlic to the crockpot.
- In a bowl, whisk together beef broth, red wine, cornstarch, tomato paste, worcestershire sauce, and dried oregano, then pour over the ingredients in the crockpot. Top with bay leaves.
- Cover the crockpot and cook on low for 6-8 hours until the meat is tender.
- In the last 15-30 minutes of cooking, remove bay leaves and stir in thawed peas. Top with chopped parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, sear the beef before adding it to the crockpot.
Feel free to use other vegetables like celery or bell peppers for variety.
This dish can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 380 minutes
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 39g
- Cholesterol: 130mg